Seed crispbread is one of the easiest things you can bake. No yeast, no rising and no kneading: the batter is spread thinly on a tray and dried in the oven until crisp.
Black Month pack Ingredients for two trays
- 165 g wholemeal spelt or wheat flour
- 100 ml sunflower seeds
- 100 ml pumpkin seeds
- 100 ml linseed
- 100 ml sesame seeds
- 1 tsp salt
- 50 ml rapeseed oil
- 250 ml water
How to bake crispbread
- 1Stir together
Mix all the ingredients in a bowl. Leave the batter for 10 minutes, so the linseed absorbs water and the batter thickens.
- 2Spread thinly
Divide the batter between two trays lined with baking paper. Spread it as thinly as you can, ideally with a spatula. The thinner, the crisper.
- 3Bake and score
Bake at 160 °C for about 15 minutes. Take out the trays and score squares with a knife or pizza wheel.
- 4Dry until done
Bake for another 40 to 45 minutes, until the crispbread is golden and crisp. Swap the trays around halfway if you like. Let it cool completely before breaking it up.
How to keep crispbread crisp
With crispbread the enemy is moist air, so a bag that breathes is not right here. Put the completely cold crispbread in an airtight container, and it stays crisp for several weeks. There is more on this in how to keep crispbread and crackers crisp.
Frequently asked questions
Why did the crispbread turn out chewy?
Can I use other seeds?
Can crispbread go soft again?
For the crispbread
Food Container 1,600 ml589 NOKAn airtight container with room for a good batch of homemade crispbread.